Separation Methods

Extraction using SPE and SPME, and analysis of compounds used in the flavor and fragrance industry by gas or liquid chromatography, with or without mass spectrometry.

Hourly volumes*:

CM: 8 a.m.

Practical Training: 2:00 p.m.

Understand the extraction processes and analytical methods commonly used in the field of fragrances and flavors

1. Theoretical and practical knowledge of extraction processes and separation techniques used in the fields of flavors and fragrances
   b. Be able to select a separation technique based on the nature of the compounds to be studied and/or purified.

Know how to select the appropriate extraction and analytical methods based on the nature of the compounds to be analyzed

Ongoing Assessment and Final Assessment

Continuous assessment (Practical Work, 40%) and final assessment (Classwork, 60%)

2 sessions for the final exam

SPE, SPME, LC/MS, and GC/MS

Administrative contact(s):

Master's in Chemistry Office

https://master-chimie.edu.umontpellier.fr/